Job Summary
Stoller Wine Group is seeking an accomplished and visionary Executive Regional Director, Culinary & Events, to lead the strategic direction of our multi-location culinary operations, including event venues and food trucks. This executive leadership role is responsible for shaping exceptional culinary experiences, driving innovation, expanding sales opportunities, developing high-performing teams, and delivering outstanding financial and operational results.
Responsibilities
- Develop and champion the organization's culinary and events vision, ensuring exceptional execution across all locations, including Stoller Family Estate, Chehalem Estate Tasting Room, Experience Center, Stoller Wine Bar Newberg, and Stoller Wine Bar Bend.
- Drive revenue growth by leading sales-driven culinary and event initiatives, expanding private event and catering opportunities, increasing guest engagement, and partnering with marketing, hospitality, and winery leadership to maximize profitability across all locations.
- Elevate the culinary program to reflect the unique identity of each brand while delivering innovative menus, seasonal offerings, and signature dining and event experiences.
- Lead the planning, execution, and continuous improvement of culinary operations and event programming, from intimate winery dinners to large-scale, high-profile events.
- Establish and maintain standardized recipes, specifications, and Standard Operating Procedures (SOPs) to ensure consistency in food quality, presentation, execution, and operational excellence.
- Ensure exceptional guest experiences by maintaining the highest standards of food quality, presentation, hospitality, and service across all venues.
- Recruit, develop, mentor, and lead regional culinary and events teams, including Executive Chefs, Sous Chefs, Event Managers, and culinary staff, fostering a culture of collaboration, accountability, and continuous growth.
- Manage food, beverage, labor, and event operating budgets, driving profitability through effective cost controls, labor planning, scheduling efficiencies, inventory management, and resource optimization.
- Develop standardized pre- and post-event financial reporting, including profit and loss analysis for labor, food costs, rentals, and event expenses, providing actionable insights to executive leadership.
- Oversee purchasing, vendor relationships, inventory management, and the procurement of food, beverage, equipment, and event-related supplies.
- Ensure full compliance with all federal, state, and local health regulations, food safety standards, sanitation requirements, and event permitting across all locations.
- Partner with executive leadership to develop long-term growth strategies, including new culinary concepts, venue enhancements, operational improvements, and expansion initiatives that support the organization's strategic objectives.
- Establishes and maintains relationships with key suppliers, local farmers, specialty vendors, and event partners.
- Negotiates contracts and pricing agreements with food, beverage, and event vendors and distributors.
- Defines and implements culinary and events brand identity across all guest touchpoints and communications.
- Serves as a company spokesperson for culinary and events initiatives, corporate social responsibility programs, and community partnerships.
- Leads innovation in culinary concepts and event formats for future scalability and revenue growth.
- Establishes and monitors performance metrics for culinary quality, events revenue, guest satisfaction, and operational efficiency across all sites.
- Performs other duties as assigned.
Experience & Qualifications
- Minimum of 10 years of progressive leadership experience in the culinary industry, including experience as a Corporate Executive Chef and in multi-unit culinary operations.
- Proven success leading multi-location culinary, food service, and event operations with responsibility for financial performance, operational excellence, and team development.
- Experience managing large, diverse teams, including Executive Chefs, Sous Chefs, culinary staff, event professionals, and front-of-house leadership.
- Demonstrated expertise in developing innovative menus, standardizing recipes and operating procedures, and maintaining exceptional food quality and presentation.
- Strong background in overseeing large-scale events, banquet operations, winery or hospitality events, and high-volume food service.
- Extensive experience managing departmental budgets, food and beverage costs, labor planning, inventory control, purchasing, and vendor relationships.
- Proven ability to recruit, coach, mentor, and develop high-performing teams while fostering a culture of accountability, collaboration, and continuous improvement.
- Comprehensive knowledge of food safety, sanitation, OSHA, HACCP, and local, state, and federal health regulations, with a strong commitment to compliance and risk management.
- Experience creating and analyzing financial reports, including event profitability, food and labor cost analysis, and operational performance metrics.
- Demonstrated success driving operational efficiencies, increasing revenue, improving guest satisfaction, and supporting business growth through strategic planning and execution.
- Strong leadership, communication, organizational, and relationship-building skills, with the ability to collaborate effectively with executive leadership and cross-functional teams.
- Experience in the wine, hospitality, resort, destination, restaurant, or luxury food and beverage industry is highly preferred.
- Bachelor's degree in Culinary Arts, Hospitality Management, Business Administration, or a related field is preferred; an equivalent combination of education and executive leadership experience will be considered.
Join an award-winning winery dedicated to culinary innovation, exceptional guest experiences, and operational excellence. As our Executive Regional Director, Culinary & Events, you'll have the opportunity to shape the future of our culinary and events program, lead talented teams across multiple locations, and make a lasting impact on one of Oregon's premier hospitality destinations.
Pay: $120,000.00 - $160,000.00 per year
Benefits:
- 401(k) matching
- AD&D insurance
- Dental insurance
- Employee assistance program
- Employee discount
- Flexible spending account
- Health insurance
- Life insurance
- Paid time off
- Pet insurance
- Vision insurance
Application Question(s):
- Do you have experience managing P&Ls, food costs, labor budgets, and profitability?
- Have you been responsible for developing and executing strategic plans to grow revenue across multiple locations?
- How have you aligned your culinary strategy with event programming to increase revenue, enhance the guest experience, and strengthen the brand? Please provide a specific example and the results achieved?
- Do you have at least 10 years of executive leadership experience managing multi-location culinary, food & beverage, and event operations with responsibility for financial performance, team leadership, and revenue growth?
- Have you been the executive leader responsible for both culinary operations and event programming, including revenue growth, budgeting, menu development, staffing, and execution across multiple locations?
- Have you created new culinary or event experiences that significantly increased guest attendance or profitability?
Experience:
- Culinary operations across multiple locations simultaneously: 10 years (Required)
Work Location: In person
